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Production of Fibrinolytic Enzyme from Bacillus amyloliquefaciens by Fermentation of Chickpeas, with the Evaluation of the Anticoagulant and Antioxidant Properties of Chickpeas
Wei, Xuetuan1,2,3; Luo, Mingfang3; Xu, Lin1,2,3; Zhang, Yewei3; Lin, Xing3; Kong, Peng1,2,3; Liu, Huizhou1,2; Luo, MF
2011-04-27
Source PublicationJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN0021-8561
Volume59Issue:8Pages:3957-3963
AbstractTo develop safe and cheap thrombolytic agents, a fibrinolytic enzyme productive strain of LSSE-62 was isolated from Chinese soybean paste. This strain was identified as Bacillus amyloliquefaciens by 16S rDNA sequence analysis. Nucleotide and amino acid sequence analysis showed that this fibrinolytic enzyme was identical to subtilisin DJ-4. Chickpeas were used as the substrate for fibrinolytic enzyme production from B. amyloliquefaciens in solid-state fermentation. Under the optimized conditions (34 degrees C and 50% initial moisture content), the fibrinolytic activity of fermented chickpeas reached 39.28 fibrin degradation units (FU)/g. Additionally, the fermented chickpeas showed anticoagulant activity, and the purified anticoagulant component showed higher anticoagulant activity than heparin sodium. After fermentation, the total phenolic and total flavonoid contents increased by 222 and 71%, respectively, and then the antioxidant activities were improved significantly. This study provided a novel method for the preparation of multifunctional food of chickpeas or raw materials for the preparation of functional food additives and potential drugs.
KeywordBacillus Amyloliquefaciens Chickpeas Fibrinolytic Enzyme Anticoagulation Antioxidant
SubtypeArticle
WOS HeadingsScience & Technology ; Life Sciences & Biomedicine ; Physical Sciences
DOI10.1021/jf1049535
Indexed BySCI
Language英语
WOS KeywordSUBTILISIN DJ-4 ; NATTOKINASE ; GENE ; PURIFICATION ; EXPRESSION ; SEQUENCE ; CLONING ; NATTO ; DC-4
WOS Research AreaAgriculture ; Chemistry ; Food Science & Technology
WOS SubjectAgriculture, Multidisciplinary ; Chemistry, Applied ; Food Science & Technology
WOS IDWOS:000289613500058
Citation statistics
Cited Times:38[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Version出版稿
Identifierhttp://ir.ipe.ac.cn/handle/122111/5045
Collection湿法冶金清洁生产技术国家工程实验室
Corresponding AuthorLuo, MF
Affiliation1.Inst Proc Engn, Key Lab Green Proc & Engn, Beijing 100190, Peoples R China
2.Chinese Acad Sci, Natl Key Lab Biochem Engn, Beijing 100190, Peoples R China
3.Chinese Acad Sci, Grad Univ, Beijing 100049, Peoples R China
Recommended Citation
GB/T 7714
Wei, Xuetuan,Luo, Mingfang,Xu, Lin,et al. Production of Fibrinolytic Enzyme from Bacillus amyloliquefaciens by Fermentation of Chickpeas, with the Evaluation of the Anticoagulant and Antioxidant Properties of Chickpeas[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2011,59(8):3957-3963.
APA Wei, Xuetuan.,Luo, Mingfang.,Xu, Lin.,Zhang, Yewei.,Lin, Xing.,...&Luo, MF.(2011).Production of Fibrinolytic Enzyme from Bacillus amyloliquefaciens by Fermentation of Chickpeas, with the Evaluation of the Anticoagulant and Antioxidant Properties of Chickpeas.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,59(8),3957-3963.
MLA Wei, Xuetuan,et al."Production of Fibrinolytic Enzyme from Bacillus amyloliquefaciens by Fermentation of Chickpeas, with the Evaluation of the Anticoagulant and Antioxidant Properties of Chickpeas".JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 59.8(2011):3957-3963.
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